Ingredients
- 1 boneless beef chuck roast (3 pounds), halved
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons canola oil
- 1 large sweet red pepper, sliced
- 1 can (13.66 ounces) coconut milk
- 3/4 cup beef stock
- 1/2 cup creamy peanut butter
- 1/4 cup red curry paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons minced fresh gingerroot
- 1/2 pound fresh sugar snap peas, trimmed
- 1/4 cup minced fresh cilantro
- Hot cooked brown or white rice
- Optional toppings: thinly sliced green onions, chopped unsalted peanuts, hot sauce and lime wedges
Reviews
Jan, I had the same problem. You have to *completely* clean the pot after sauteing the beef. Even the few specks left after deglazing were enough to trigger the burn warning. But taking everything out, scrubbing the pot until it was spotless, then putting everything back in and starting the pressure program ended up working.
Help - all I get is burn when it’s trying to get up to pressure. Anyone any ideas??
This was really good! Will most certainly make again. Thanks for the excellent recipe.
This was EXCELLENT! Super easy and very flavorful. Next time I would add some chopped hot pepper to give it some kick. Husband loved it!